No-Bake Chocolate-Peppermint Cookies

We’ll be honest: these are really more of a confection then a cookie, but that’s all the more reason to give them a spin this season. The peppermint candies that get pressed into the dough give these slice and bake sweets a festive look but they’re not your only option. You could just as easily roll this no-bake dough in crushed toasted pistachios or even roasted cocoa nibs for a double chocolate experience. These are on the delicate side so you’ll want to slice these just before serving. Put them out after a big holiday meal or leave a plate for Santa and his elves.

no-bake-chocolate-peppermint-cookies
Photo by Romulo Yanes
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  • Makes 40
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 261.23 calories
    • Fat 10.20 g
    • Sat Fat 4.82 g
    • Cholesterol 18.96 mg
    • Sodium 194.11 mg
    • Protein 2.89 g
    • Carbohydrate 40.98 g
    • Sugar 11.45 g
    • Fiber 1.07 g
    • Iron 1.11 mg
    • Calcium 27.61 mg
We’ll be honest: these are really more of a confection then a cookie, but that’s all the more reason to give them a spin this season. The peppermint candies that get pressed into the dough give these slice and bake sweets a festive look but they’re not your only option. You could just as easily roll this no-bake dough in crushed toasted pistachios or even roasted cocoa nibs for a double chocolate experience. These are on the delicate side so you’ll want to slice these just before serving. Put them out after a big holiday meal or leave a plate for Santa and his elves.

Ingredients

  1. Check 2 9-oz. pkgs. chocolate wafer cookies
  2. Check 8 ounces cream cheese, softened
  3. Check ¼ cup powdered sugar
  4. Check ¼ cup mascarpone cheese
  5. Check Pinch of salt
  6. Check Unsweetened cocoa powder, for work surface
  7. Check 2 cups crushed hard peppermint candies

Directions

  1. Process the cookies in a food processor until finely ground, about 1 minute. Add the cream cheese, powdered sugar, mascarpone, and salt. Process until the dough forms a ball, 20 to 30 seconds.
  2. Dust the work surface with the cocoa. Divide the dough in half and shape each half into a 10-inch log. Wrap with plastic wrap and chill until firm, at least 2 hours or overnight.
  3. Transfer the crushed candies to a piece of parchment paper. Roll each log in the candy until covered. Cut the logs into ½-inch slices and serve.